In a land where breakfast is often cited as a tourist highlight, the delectable vegetable omelet dish known as shakshuka is a point of specific pride. While preparation methods vary according to region, the essential recipe calls for finely chopped tomatoes, bell peppers, and onions sautéed in a large pan, flavored with hot peppers and salt, topped by a layer of eggs left ‘sunny-side up’. The result is a meal that usually has one or more diners rubbing the pan with bread for every trace of the mouth-watering dish.
The Tunisian restaurant aptly named Doctor Shakshuka, has over the years become an institution of sorts. Yellowing article clippings found on its walls declare it as one of the five best restaurants in the country in 1975 while an immense graveyard of pots and pans hover above, hanging from the Ottoman era arched ceilings. The shakshuka is still heavenly, as the fleet of returning customers will gladly attest, and along with the folksy atmosphere emanating from the kitchen to the dining hall, the venue is quite a treat for any traveler.